While we might do a wee bit of damage to our livers tonight…this beet soup is just what the doctor ordered. Actually, it tastes so good you might not even know that it’s a healing food, but what the heck. That’s what I’m here for:)
Detoxifying Beet Soup – Makes 4-6 cups
Rich in antioxidants, beets also provide a phytonutrient which supports the liver. They are also high in fiber and iron, and low in calories. Make sure to save the greens for your egg scramble or green smoothie. The soup can be served hot or at room temperature.
3 medium beets, washed and trimmed (save greens for your smoothie!)
2 medium carrots, peeled and trimmed
1 cup organic cultured buttermilk (I use Organic Valley)
1/2 cup fresh squeezed orange juice
1/2 cup plus 4 TB organic whole milk yogurt (Straus Dairy)
1 tablespoon grated orange zest
small bunch of chives, chopped
Put the washed beets in a pot of filtered water and boil for 45 minutes to an hour* or until the beets are soft and can be easily pierced with a fork. *30 minutes in, add carrots. Cool, remove the skins and roughly chop the cooked beets. Drain but save broth.
Combine buttermilk, 1/2 cup yogurt, orange juice, and 1 cup broth in medium bowl.
In food processor, puree beets and carrots. Slowly add buttermilk mixture and pulse until you reach a creamy consistency (even better if you have a Vitamix.)
To serve warm, transfer soup to medium pan and set to medium heat. Season with salt and pepper.
Pour into 4 bowls, and garnish each with 1 TB yogurt, chives and orange zest.
This post is part of Pennywise Platter Thursday at Nourishing Gourmet